Directions:
- Melt a knob of butter in a pan, then leave to cool down.
- Meanwhile, place the flour in a bowl.
- Break the eggs into the bowl and pour in the milk.
- Mix until it turns into a smooth batter.
- Stir in the now cooled melted butter and leave to stand for about half an hour.
- This lets the starch expand and makes the finished pancake lighter.
- When you're ready to cook the pancakes, melt a little more of the butter along with a bit of oil in a frying pan.
- A non-stick pan is the best.
- When it is quite hot pour 1/4 cup batter into the pan.
- Swirl it until it covers the pan and you have a thin, even layer that should set almost immediately.
- After about a minute it should be ready to flip.
- Cook for 30 seconds on the other side and then tip onto a plate.
- Repeat until you have used up all the batter.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 325.29 Kcal (1362 kJ) | ||
| Calories from fat | 163.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.18g | 28% | |
|---|---|---|---|
| Cholesterol | 110.14mg | 37% | |
| Sodium | 697.77mg | 29% | |
| Potassium | 200.22mg | 4% | |
| Total Carbs | 32.13g | 11% | |
| Sugars | 3.56g | 14% | |
| Dietary Fiber | 3.15g | 13% | |
| Protein | 8.72g | 17% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.2mg | 12% | |
| Calcium | 190.1mg | 19% | |
| Amount Per 100 g | |||
| Calories | 172.85 Kcal (724 kJ) | ||
| Calories from fat | 86.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.66g | 28% | |
|---|---|---|---|
| Cholesterol | 58.52mg | 37% | |
| Sodium | 370.77mg | 29% | |
| Potassium | 106.39mg | 4% | |
| Total Carbs | 17.07g | 11% | |
| Sugars | 1.89g | 14% | |
| Dietary Fiber | 1.67g | 13% | |
| Protein | 4.63g | 17% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.2mg | 12% | |
| Calcium | 101mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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